Ingredients Chicken Tomato Chicken Noodle Soup 5.0 (1) 1 Review This soup is even great when served cold like a gazpacho. Slideshow: More Chicken Soup Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on November 24, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 30 mins Total Time: 1 hr Yield: 12 cups Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 carrots, chopped 1 celery stalk, chopped Kosher salt Freshly ground black pepper 6 cups chicken stock 1 (32-ounce) can whole tomatoes in juice 2 pounds boneless skinless chicken thighs, sliced 1/2 pound small pasta shells Fresh basil leaves for garnish Directions In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, carrots, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 6 minutes. Stir in the stock, tomatoes with their juices and chicken, then bring to a gentle boil. Cook until the chicken is cooked through, 20 to 25 minutes, then stir in the pasta and boil until al dente. Season the soup with salt and pepper to taste, then serve. Rate it Print